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Cajun-Creole cooking / by Terry Thompson-Anderson.
LIBRA - Blank Collection TX715.2.L68 T49 2003 Blank copy
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- Format:
- Book
- Author/Creator:
- Thompson-Anderson, Terry, 1946-
- Language:
- English
- Subjects (All):
- Cooking, American--Louisiana style.
- Cooking, American.
- Cooking, Cajun.
- Cooking, Creole.
- Penn Provenance:
- Blank, Fritz (bookplate) (donor)
- Thompson-Anderson, Terry, 1946- (autograph) (Kislak copy)
- Physical Description:
- 232 pages : illustrations ; 26 cm
- Edition:
- Third Edition
- Place of Publication:
- Fredericksburg, Texas : Shearer Publishing, 2003.
- Contents:
- Preface to the third edition
- Preface to the second edition
- The Origins of Cajun-Creole cuisine
- Appetizers
- Gumbos, bisques, soups, and breads
- Salads and salad dressings
- Poultry and meat
- Fish and shellfish
- Creole-Italian
- Vegetables and rice
- Brunch
- Desserts
- Beverages
- Basics
- The Cajun-Creole pantry.
- Notes:
- Revised edition of: The new Cajun-Creole cookbook. 1994.
- Book Design by Barbara Jezek, Austin, Texas. Editing by Alison Tartt, Austin, Texas.
- Includes index.
- Local Notes:
- Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.l
- Kislak copy has bookplate of Chef Fritz Blank.
- Kislak copy inscribed "To Fritz - Cajun-Creole Cookin' - Terry Thompson-Anderson. Square Books 10-7-04".
- ISBN:
- 094067274X
- 9780940672741
- OCLC:
- 51944418
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